- half box of thin spaghetti
- 1 pound of fresh asparagus - cut into 2 inch pieces
- half pound of fresh peas (I bought these at our local Adam's Farm)
- 1 or 2 cloves of fresh garlic - minced or chopped
- half onion - chopped finely
- fresh Parmesan cheese - the good stuff, not the stuff in the green container
- tiny bit of red pepper flakes
- and lastly, my favorite, extra virgin olive oil
Now I don't have to tell you to cook your spaghetti as usual. Two minutes before your spaghetti is done, throw in your asparagus and fresh peas.
In a separate pan, add the olive oil. I usually add the olive oil to just slightly coat the bottom of your pan. Get it nice and hot. Add your garlic. Stir...stir...stir! Next, add your onions. Keep stirring until the onions are transparent. Now either cut off the stove or if you can multi task, go rescue your noodles.
Now that the noodles, asparagus and peas are finished, reserve about one cup of the liquid. You will use this later.
I don't like to rinse my pasta. Some people do. You decide for yourself.
Throw the noodles, asparagus and peas into the garlic and onion. Use medium heat. Add a little of the liquid to the pan. Add a little more olive oil, but not too much. You want this to be light! Stir well. Add a bit more liquid until you get the noodles to coat nicely.
Transfer to a lovely serving platter. Toss 1/4 cup of the Parmesan cheese, a bit of sea salt, red pepper flakes and some fresh ground pepper. Serve with a nice tossed salad and share with 3 other family or friends. They will love you forever!